Summer Vegetable Pot Pie
Published March 15, 2013 | Written by The Healthline Editorial Team
A pot pie is one of the ultimate American comfort foods. This version is packed with fresh seasonal vegetables and uses vegetable broth as a base for its creamy sauce.
|Serving size:||1 ramekin|
|Calories per serving:||270|
|Total Fat 12.0g||18%|
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 tsp. salt
- 4 Tbsp. cold margarine, cut into pieces
- 1/4 cup ice cold water
- 2 Tbsp. olive oil
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1 cup diced carrots
- 8 oz. button mushrooms, chopped
- 2 Tbsp. all-purpose flour
- 1 tsp. minced garlic
- 1/3 pound small new potatoes, peeled and cut in half
- 2 1/4 cups low-Sodium: vegetable broth
- 1 tsp. ground sage
- 6 asparagus spears, cut into 1-inch pieces
- 1/2 cup fresh peas
- 1/2 cup fresh corn kernels
Step by Step:
- Stir together first three ingredients. Cut margarine into flour mixture until mixture resembles coarse meal. Using a fork, stir in 3 to 4 Tbsp. water until smooth dough forms. Wrap in plastic wrap, and refrigerate at least 30 minutes.
- Heat oil in large pot over medium heat. Add leek, celery, carrots and mushrooms and sauté until tender, about 8 minutes; add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Add potatoes, broth and sage. Bring to a boil; reduce heat and simmer 15 minutes. Add asparagus, peas and corn and remove from heat.
- Preheat oven to 400°F. Roll out dough to 1/8-inch thickness. Cut into 8 4-inch circles.
- Divide filling among 8 1-cup ramekins. Place dough on top, pressing to seal. Cut 3 slits in top of each pot pie and place on baking sheet.
- Bake 30 to 40 minutes or until tops are golden brown.